Fatty acid composition of muscle and fat tissues of Omani Jebel Akhdar goats of different sexes and weights

Effect of nonstructural carbohydrates on production performance, rumen metabolism and rumen health in lambs fed with isocaloric and isonitrogenous complete diets

Nonstructural carbohydrates (NSC) are readily fermentable in the rumen and, are a critical factor while preparing protracted feed for higher animal performance. Four isocaloric and isonitrogenous complete feeds were prepared for this investigation to contain varying levels of nonstructural carbohydrates viz., 40.13 (NSC1), 45.21 (NSC2), 50.00 (NSC3) and 55.85 (NSC4) per cent, respectively. The four isocaloric and isonitrogenous complete feeds were tested in 32 Mecheri ram lambs (around three months of age) in a completely randomised block design (n = 8), and the lambs were fed their respective feed for six months. The study revealed that the increased NSC level in the complete diet increased the body weight and weight gain linearly (P < 0.05). The dietary NSC level affected the dry matter consumption in a quadratic manner (P < 0.05) and the lambs of the NSC4 group consumed significantly (P < 0.05) less DM compared to other dietary groups. The overall average feed conversion efficiency differed significantly (P < 0.05) among dietary groups. The correlation between dietary NSC level and faecal score was quadratic (r2 = 62.7, P < 0.05). The rumen pH, total nitrogen and NH3-N concentration were linearly decreased (P < 0.05) and the molar proportion of total short-chain fatty acids and propionic acid were increased (P < 0.05). The energy loss expressed as methane production was significantly (P < 0.01) lower for the high NSC diet-fed lambs. The lambs fed on a low NSC diet had significantly (P < 0.05) lower carcass weights, dressing percentage and loin eye area. The per cent share of rumen weight in the total fore stomach and the rumen papillae measurements length, width and surface area were significantly (P < 0.05) higher in high NSC diet-fed lambs. Increased levels of NSC in the diet increased (P < 0.05) fat deposition in the internal organs. The saturated fatty acids content in the meat was significantly (P < 0.05) lowered, whereas, the oleic acid and linoleic acid were increased (P < 0.05) as the NSC level increased in the diet. The study revealed that as the level of NSC increased in the complete diet there was a concomitant improvement in the final body weight, ADG and feed efficiency of post-weaned Mecheri lambs. It can therefore be recommended that the complete feed with 50 per cent NSC levels would be optimum to reap maximum returns from fattening Mecheri lambs.

Influence of Dietary Supplementation of Inorganic and Organic Chromium on Body Conformation, Carcass Traits, and Nutrient Composition in Muscle and Internal Organs of Black Bengal Goats

The effect of dietary inorganic and organic chromium (Cr) on body morphometry, carcass traits, and nutrient composition, including different minerals and fatty acids in meat and internal organs of Black Bengal goats, was studied. Thirty weaned Black Bengal kids of 3-5 months (5.40 ± 0.34 kg body weight) were assigned randomly into five groups and fed additional Cr for 150 days. The experimental diets comprised a basal diet supplemented with Cr at the rate of 0 (control; without Cr supplementation), 1.0 and 1.5 mg/kg of inorganic Cr (Cr(III)-chloride), and 1.0 and 1.5 mg/kg of organic Cr (Cr-yeast). The body morphometry such as body length, heart girth, paunch girth, loin width, leg circumference, and the carcass traits, namely, slaughter body weight, dressing percentage, hind quarter and forequarter weight, and rib eye area of goats, were not significantly (P < 0.05) changed due to inorganic and organic Cr supplementation. However, organic Cr supplementation (1.0 and 1.5 mg/kg) resulted in a reduction of breast and back fat thickness (P < 0.05) compared with the control group. The weights of internal organs including liver, lungs, spleen, kidney, testes, and heart and their weights as a percentage of slaughter weight were similar (P > 0.05) among different experimental groups. Dry matter, ether extract, and total ash concentrations of muscle and internal organs of Cr-supplemented groups were not affected (P > 0.05) by Cr supplementation. However, crude protein contents in the liver, muscle, kidney, and lungs were greater (P < 0.05) in the organic Cr groups than in the control and inorganic Cr groups. In meat (longissimus dorsi muscle), total saturated fatty acid concentration was lower (P < 0.05; 59.4% versus 55.7%) and the unsaturated fatty acid concentration was greater (P < 0.05; 40.6% versus 44.3%) including palmitoleic acid, heptadecenoic acid, elaidic acid, and arachidonic acid in the organic or inorganic Cr-supplemented groups than in the basal diet group. In conclusion, dietary supplementation of organic Cr in Black Bengal goats has no influence on the carcass traits, but may improve the meat quality with greater protein content, lean, and healthier fatty acids for human consumption.

The Effect of Slaughter Age on Meat Quality of Male Kids of the Polish Carpathian Native Goat Breed

The native breed of Carpathian goats, once abundant in the foothills of Poland, practically died out and was replaced by other, more efficient breeds. As a result of reintroduction activities and its inclusion in the genetic resources program, breeding was restored. The dynamically developing population of Carpathian goats is an extremely valuable element of biodiversity and a potential for the development of the market for its products, including goat meat. The study aimed to compare the carcass measurements and the quality and composition of meat from male kids of the Polish Carpathian native goat breed slaughtered at the ages of 9 and 12 months. Muscle samples were taken from the leg (m. biceps femoris) to determine the meat chemical composition and physicochemical and sensory parameters, as well as the fatty acid profile. The dressing percentage was higher in older kids (41.27%) than in younger ones (37.89%), as well as final weight and cold carcass weight. The weight of valuable cuts such as the loin and leg differed between groups, and it was significantly higher in 1-year-old kids. No differences were found in basic ingredients, such as moisture, protein, ash and vitamins A and E, depending on the kids’ slaughter age. The fat concentration was significantly higher in the group of younger kids. Significant differences occurred in relation to the physicochemical parameters, fatty acid profile and organoleptic properties. The findings demonstrated that the meat of older kids was characterised by darker colour and a slightly higher pH, and it contained a higher concentration of hypocholesterolemic fatty acids (DFA) and a more favourable DFA/OFA ratio. Roasted meat from the Carpathian kids scored high marks in the organoleptic assessment and the meat obtained from older animals was rated higher.

Differences in Meat Quality of Six Muscles Obtained from Southern African Large-Frame Indigenous Veld Goat and Boer Goat Wethers and Bucks

Various meat quality characteristics of six muscles (Longissimus thoracis et lumborum (LTL), Semimembranosus (SM), Biceps femoris (BF), Supraspinatus (SS), Infraspinatus (IS), Semitendinosus (ST)) from large-frame Boer Goats (BG) and Indigenous Veld Goats (IVG: Cape Speckled and the Cape Lob Ear) were studied. Weaner male BG (n = 18; 10 bucks and 8 wethers) and IVG (n = 19; 9 bucks and 10 wethers) were raised on hay and natural grass, and on a commercial pelleted diet to a live weight of 30–35 kg. All goats were slaughtered at a commercial abattoir and the dressed carcasses were chilled at 4 °C within 1 h post mortem. The muscles were dissected from both sides 24 h post mortem and aged for 1 d and 4 d. Variations in meat characteristics such as ultimate pH, water holding capacity (WHC), % purge, myofibril fragment length (MFL), intramuscular fat (IMF), connective tissue characteristics, and Warner-Bratzler shear force (WBSF) were recorded across muscles. Bucks had higher lightness (L*) and hue-angle values, whereas wethers had increased redness (a*) and chroma values. The muscle baseline data will allow informed decisions to support muscle-specific marketing strategies, which may be used to improve consumer acceptability of chevon.

New Method for Obtaining a Bioactive Essence Extracted from Iberian Ham Fat Rich in MUFA and Antioxidants

Iberian ham is one of the most representative Spanish products and presents an excellent nutritional and sensory quality. Iberian ham trimming fat is considered a by-product and to give a new use to this remaining part could represent a healthy and innovative option for obtaining sustainable foods. The purpose of this work was to obtain a new bioactive ingredient from Iberian ham trimming fat with the highest amount of antioxidants and monounsaturated fatty acids (MUFA), using a new non-invasive solvent-free method. To obtain the essence, two different extraction procedures were carried out. After fatty acid characterization, degree of acidity, peroxide index and a basic sensory analysis were performed. Antioxidant in vitro activity and total phenolic compounds (TPC) were also determined. This new ingredient showed a better sensory profile than raw ham fat, a lower degree of acidity, a higher content of MUFAs, and also showed a higher antioxidant capacity and an increase in phenolic compounds compared to the raw material. This bioactive essence could be used as a food, a cosmetic or a nutraceutical ingredient to prevent certain diseases related to oxidative stress and could also contribute to the maintenance of the circular economy.

Genome-wide interaction study reveals epistatic interactions for beef lipid-related traits in Nellore cattle

Gene-gene interactions cause hidden genetic variation in natural populations and could be responsible for the lack of replication that is typically observed in complex traits studies. This study aimed to identify gene-gene interactions using the empirical Hilbert-Schmidt Independence Criterion method to test for epistasis in beef fatty acid profile traits of Nellore cattle. The dataset contained records from 963 bulls, genotyped using a 777 962k SNP chip. Meat samples of Longissimus muscle, were taken to measure fatty acid composition, which was quantified by gas chromatography. We chose to work with the sums of saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA), omega-3 (OM3), omega-6 (OM6), SFA:PUFA and OM3:OM6 fatty acid ratios. The SNPs in the interactions where P < 10 - 8 were mapped individually and used to search for candidate genes. Totals of 602, 3, 13, 23, 13, 215 and 169 candidate genes for SFAs, MUFAs, PUFAs, OM3s, OM6s and SFA:PUFA and OM3:OM6 ratios were identified respectively. The candidate genes found were associated with cholesterol, lipid regulation, low-density lipoprotein receptors, feed efficiency and inflammatory response. Enrichment analysis revealed 57 significant GO and 18 KEGG terms ( P < 0.05), most of them related to meat quality and complementary terms. Our results showed substantial genetic interactions associated with lipid profile, meat quality, carcass and feed efficiency traits for the first time in Nellore cattle. The knowledge of these SNP-SNP interactions could improve understanding of the genetic and physiological mechanisms that contribute to lipid-related traits and improve human health by the selection of healthier meat products.

Fatty acid, chemical, and tissue composition of meat comparing Santa Inês breed sheep and Boer crossbreed goats submitted to different supplementation strategies

To compare the fatty acid (FA) composition, and chemical and tissue composition of meat, 24 uncastrated males, 12 sheep of the Santa Inês breed, and 12 crossbred goats (F1 Boer × undefined breed) with the weight of 24.3 ± 2.38 kg. The animals were distributed in a randomized block design and treatments were arranged in a 2 × 2 factorial design, two small ruminant species/breed (Boer crossbreed goat × Santa Inês breed sheep), and two supplementation strategies (energy × protein energy). There was not an interaction between the small ruminant species and the supplementation on average daily gain, tissue composition, chemical composition, or FA profile of the longissimus lumborum muscle. Sheep presented greater weight and yield of fat in the subcutaneous, intermuscular, and total depots than goats, which results in better finishing of the sheep for slaughter. Goat meat presented a lower lipid concentration than sheep meat. The protein-energy supplementation increased oleic acid, ΣUFA, ΣMUFA, hypocholesterolemic/ Hypercholesterolemic index, and enzymatic activity Δ9-desaturase C18 and decreased SFA capric acid in the muscle when compared with energetic supplementation. In Caatinga biome conditions, Boer crossbreed goats meat has a lower concentration of lipids and a healthier FA composition compared with Santa Inês breed sheep because it has a lower SFA and greater PUFA content, which are sources of n-3 and n-6, which may contribute to the reduction of blood cholesterol (LDL). In addition, protein-energy supplementation also improved the quality of animal fat compared with supplementation only with the energetic concentrate, regardless of species.

The Potential of Goat Meat in the Red Meat Industry

Worldwide the consumption of chevon (goat meat) has increased largely due to its distinct nutritional attributes when compared to other red meats. In addition to being a good source of dietary protein for human beings, chevon comparatively has a lower total fat, saturated fatty acid and cholesterol content, which makes it a healthful product. Chevon’s health promoting chemical composition fulfils the expectations of consumers’ demand for healthful foods and thus explaining its growing popularity and increased demand. The increase in the popularity and demand of chevon is essential to contributing towards the increase in demand for animal-derived protein sources for human consumption, which is driven by an expansion in urban settlements, improving incomes, and the need for a better lifestyle. Despite chevon being established as lean red meat with low content of fat, cholesterol and saturated fatty acids, there are misconceptions regarding the perceived inferior quality of chevon compared to beef, pork or lamb among some consumers. This review seeks to provide evidence supporting the favorable nutritive characteristics of chevon and it being a healthful product that is poised to make a significant contribution to animal-derived foods for human consumption.

Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black Goat

The objective of this study was to investigate the relationship between muscle fiber characteristics and fatty acid composition of four major muscles in Korean native black goat (KNBG). Longissimus lumborum (LL), psoas major (PM), semimembranosus (SM), and gluteus medius (GM) were obtained from five male KNBGs of 36 mon of age and subjected to histochemical analysis and to determine fatty acid composition and meat quality traits. There were significant (p<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of fiber types among these four muscles. PM had the highest FNP of type I and the lowest FNP of type IIB, while SM had the highest FNP of type IIB. The highest fat content was observed in LL while SM had the lowest fat content. The proportions of SFA and MUFA were significantly (p<0.05) different among four muscles due to differences in the majority of fatty acids such as oleic (C18:1) and palmitic (C16:0) acids. The PUFA/SFA ratio was significantly (p<0.05) different among four muscles, and the highest PUFA/SFA ratio was observed in PM. Results suggested that LL and PM might be healthful because of higher desirable fatty acid value and PUFA/SFA ratio, respectively. Also, data showed that correlations between muscle fiber types and fatty acids proportion of goat muscles were reversed with those of cattle muscles.

Meat quality of entire and castrated male Boer goats raised under Australian conditions and slaughtered at different weights: physical characteristics, shear force values and eating quality profiles

Castrated and entire Boer bucks (no. = 60) in groups of between three and five animals were slaughtered at 5,15, 30, 45, 60, 75, 90 and 105 kg live weight (5- and 15-kg animals were not castrated). Ultimate pH, muscle colour (subjective and objective measurement), subcutaneous fat colour, total pigment concentration, shear force values and eating quality were investigated. The ultimate pH o/longissimus muscle increased from 5-7 to 6-2 (P < 0-05) as animals were slaughtered at heavier weights. Slaughter weight had an influence on chromameter muscle colour (L*, a*, b* values) and subjective muscle colour scores recorded using a nine-point colour scale (P < 0-05) for both entire and castrated bucks. Muscle redness (a* values) and subjective muscle colour scores increased gradually in older animals while muscle lightness and yellowness (L* and b* values) decreased. Subcutaneous fat colour became more yellow at heavier slaughter weights (P < 0-05). Shear force values were affected (P < 0-05) by slaughter weight but not by castration of bucks. All eating quality scores were influenced by slaughter weight but not by castration, and flavour, as predicted by eating quality scores, was the most important attribute that contributed to overall acceptability of the goat meat.

The fatty acid composition of muscle and adipose tissues from entire and castrated male Boer goats raised in Australia

The fatty acid composition of longissimus thoracis (LT) muscle and adipose tissues (subcutaneous and intermuscular fat) from castrated and entire male Boer goat bucks was investigated. Sixty Boer bucks in groups of between three and five animals were slaughtered at 5, 15, 30, 45, 60, 75, 90 and 105 kg live weight (5 and 15 kg animals were not castrated). The fatty acid composition of LT muscle from castrated and entire Boers was significantly affected by slaughter weight. The fatty acid content ofLT muscle and subcutaneous and intermuscular fat from both castrated and entire Boer bucks was primarily composed of oleic acid followed by palmitic and stearic acid. Both oleic and palmitic acid increased with slaughter weight whereas stearic acid decreased. LT muscle from castrated Boer bucks contained higher amounts of desirable fatty acids. In contrast to slaughter weight, castration of Boer bucks resulted in only minor changes in fatty acid composition of adipose tissues. It can be concluded that slaughter weight plays a role in changing the fatty acid composition ofLT muscle and adipose tissues from Boer bucks.

Color, sensory and physicochemical attributes of beef burger made using meat from young bulls fed levels of licuri cake

BACKGROUND

Licuri cake is a biodiesel byproduct and has been tested as an alternative feed additive for use in cattle production. This study analyzed the color, sensory and chemical attributes of burger meat from bovines. Thirty-two young Nellore bulls were used, housed in individual pens and distributed in a randomized experimental design with four treatments: no addition or the addition of 7, 14 or 21% (w/w) licuri cake in the dry matter of the diet.

RESULTS

Interactions between the licuri cake level and the physicochemical variables (P > 0.05) were observed. Additionally, an interaction was observed between the licuri cake level and the burger beef color parameter lightness index (L*) (P = 0.0305). The L* value was positively and linearly correlated with the proportion of licuri cake in the diet of young bulls. The level of inclusion of licuri cake did not affect (P > 0.05) the sensory characteristics; the variables were graded between 6 and 7, indicating good overall acceptance.

CONCLUSION

Up to 21% (w/w) licuri cake can be included in the diet of young bulls without negatively impacting on beef burger quality. © 2015 Society of Chemical Industry.

Fatty Acid Profiles of Supraspinatus, Longissimus lumborum and Semitendinosus Muscles and Serum in Kacang Goats Supplemented with Inorganic Selenium and Iodine

Fat and fatty acids in muscle and adipose tissues are among the major factors influencing meat quality particularly nutritional value and palatability. The present study was carried out to examine the effects of supplementing inorganic selenium (Se), iodine (I) and a combination of both on fatty acid compositions in serum, and supraspinatus (SS), longissimus lumborum (LL), and semitendinosus (ST) muscles in goats. Twenty-four, 7 to 8 months old, Kacang male goats with a mean live weight of 22.00±1.17 kg were individually and randomly assigned into four groups of six animals each for 100 d of feeding prior to slaughter. The animals were offered the same concentrate (basal) diet as 1% of body weight with ad libitum amount of fresh guinea grass. The four groups were as follows: T1 (control) - basal diet without supplementation; T2 - basal diet with 0.6 mg Se/kg DM; T3 - basal diet with 0.6 mg I/kg DM; T4 - basal diet with combination of 0.6 mg Se/kg DM and 0.6 mg I/kg DM. The major fatty acids (FAs) detected in the serum were palmitic (C16:0), stearic (C18:0), oleic (C18:1n9) and linoleic (C18:2n-6), while the major FAs in the selected muscles were C16:0, C18:0 and C18:1n9 acids. The main polyunsaturated fatty acids (PUFA) detected in muscles and serum were (CI8:2n-6), linolenic acid (C18:3n-3), and arachidonic acid (C20:4n-6). No significant differences (p>0.05) were observed in the concentration of total saturated fatty acids (SFA) among the four groups. PUFA concentrations in the goats supplemented with Se (T2) were significantly higher (p<0.05) than the goats of the control group (T1). The PUFA: SFA ratio was significantly higher in the animals supplemented with dietary Se (T2) than those of control ones (T1). It is concluded that dietary supplementation of inorganic Se increased the unsaturated fatty acids in muscle. The supplementation of iodine with or without Se had negligible effects on muscle fatty acid content of Kacang crossbred male goats.

Unbalanced omega-6/omega-3 ratio in red meat products in China

Dietary meats play a crucial role in human health. The objective of this survey was to determine the fatty acid content and omega-6/omega-3 polyunsaturated fatty acids (n-6/n-3 PUFA) ratio of fresh red meat (beef and pork) from four cities (Shanghai, Nanjing, Yinchuan and Hohhot) in China. The results showed that the n-6/n-3 PUFA ratio from all the samples ranged from 6 to 23. The total n-6 PUFA concentrations ranged from 290.54 mg/100 g in beef from Nanjing to 1601.48 mg/100 g in pork from Hohhot, whereas the total concentrations of n-3 PUFA ranged from 46.34 mg/100 g in beef from Nanjing to 96.03 mg/100 g in pork from Nanjing. The results indicated that the n-6/n-3 ratio in the red meat from all four regions is unbalanced and is much higher than that (< 5:1) recommended by the WHO/FAO. The total amount of n-3 PUFA was far lower than the required daily dose. Therefore, potential solutions to increase the n-3 PUFA content in meat products or to provide alternative source of n-3 PUFA should be explored.

Meat quality characteristics of Turkish indigenous Hair goat kids reared under traditional extensive production system: effects of slaughter age and gender

Meat quality characteristics of Turkish indigenous Hair goat kids reared under an extensive production system were investigated in this study. A total of 60 Hair goat kids (30 females and 30 males) were slaughtered at 3, 6, 9, and 12 months of ages. Slaughter age significantly affected meat quality characteristics. Cooking loss (P < 0.01) and shear force value (P < 0.001) increased with age. Meat color became darker red with increasing slaughter age (P < 0.001). The percentage of fat of musculus (M.) semimembranosus increased with age (P < 0.01). The percentage of saturated fatty acids was significantly higher (P < 0.01), whereas the percentage of unsaturated fatty acids was lower (P < 0.001) in the M. longissimus dorsi of the kids slaughtered at 3 months of age than those in the other age groups. The females had higher intramuscular fat than that in males (P < 0.001) and meat from male kids contained a higher percentage of polyunsaturated fatty acid than that from females (P < 0.01). In conclusion, meat from Hair kids slaughtered between 3 and 9 months of ages had better quality than those slaughtered at the other ages and also meat from male kids had better quality than those female kids slaughtered at the same age under extensive production system.

Nutrient intake and quantitative aspects of carcass of finishing sheep fed with diets containing cashew nut meal

This work aimed to determine the nutrient intake and quantitative aspects of sheep carcass from three different genetic groups. Eighteen animals with initial average body weight of 20.1kg were used in a completely randomized design, in a factorial 3x2 scheme (three different crossbreeds - 6 F1Dorper x non defined breed, 6 F1Somalis x non defined breed and 6 F1Santa Inês x non defined breed versus two diets). The diets fed to the animals were formulated with or without cashew nuts. The inclusion of cashew nut meal in the diet influenced nutrient intake. Differences of intake among the animal groups were observed as higher intake for F1Dorper x non defined breed (NDB), followed by F1Somalis x NDB and for F1Santa Inês x NDB. However, the control diet produced no difference among these genotypes. The average daily gain was lower for both crossbreeds when cashew nut meal was added in the diets. The evaluated crossbreeds and diets did not affect the feed:gain ratio. The carcasses analyses showed that the inclusion of cashew nut meal in the diets reduced the cold carcass weight and the rib weight. The addition of cashew nut meal in the diets for lambs reduces food intake and carcass yield. The crossbreed F1Dorper x NDB presented the higher rate of average daily gain.

An evaluation of the growth, carcass and meat quality characteristics of Omani goat breeds

Body weight, growth, carcass and meat quality characteristics were evaluated in three breeds of goats (Batina, Dhofari and Jabal Akdhar) in Oman. Fourteen intact male goats from each breed were used. Jabal Akdhar goats had significantly heavier slaughter, empty body, and carcass weights and higher growth rates than Dhofari and Batina goats. Jabal Akdhar goats had significantly heavier internal organs than the other two breeds. Dressing-out percent (based on empty body weight) of goats ranged between 53 and 57%, with the Dhofari goats having the highest value. Longissimus muscle dimensions varied between the three breeds, with Jabal Akdhar having a significantly larger area than Batina with Dhofari in between. Dhofari goats produced significantly shorter and wider carcasses than Batina and Jabal Akhdar goats. Carcass cuts were significantly heavier in Jabal Akdhar than the other two breeds. Four muscles (Mm. longissimus dorsi, biceps femoris, semitendinosus, and semimembranosus) from both sides of each carcass were subjected to two different ageing periods (1 day vs. 6 day) and evaluated for ultimate pH, expressed juice, percent cooking loss, colour (L*, a* and b*), and Warner-Bratzler shear force. Breed had a significant influence on pH and percent cooking loss but not on expressed juice, shear force value and colour (CIE L*,a*, b* values). Muscles from the Batina goats had significantly higher ultimate pH values and lower percent cooking loss than Dhofari and Jabal Akdhar goats. Ageing from 1 to 6 days increased tenderness significantly (27%), but decreased cooking loss by 5%.

Fatty acid composition of muscle and adipose tissues of indigenous Caribbean goats under varying nutritional densities

The effects of a concentrate diet on growth, carcass fat, and fatty acid (FA) composition of muscle (supraspinatus), perirenal, and intermuscular adipose tissues of Creole goats (n = 32) were evaluated. Goats were fed a tropical green forage Digitaria decumbens ad libitum with no concentrate (G0) or 1 of 3 levels of concentrate: 140 (G100), 240 (G200), and 340 g•d(-1) (G300), respectively. Goats were slaughtered according to the standard procedure at the commercial BW (22 to 24 kg of BW). Goats fed the concentrate diets (G100, G200, and G300) had greater ADG (P < 0.001), cold carcass weights (P < 0.001), and omental (P < 0.01), perirenal (P < 0.01), and intermuscular (P < 0.01) adipose tissues weights. Dietary intake of C18:0, C18:1n-9, C18:2n-6 increased as concentrate supplementation increased (P < 0.001), whereas C18:3n-3 intake was not affected (P > 0.05). Increased concentrate supplementation did not affect (P > 0.05) the proportion of MUFA in all tissues and had very little effect on SFA in perirenal tissue, but increased the PUFA proportion in muscle (P < 0.05). The major effect of feeding increased concentrate was an increase in n-6 PUFA proportions in all tissues (P < 0.001) and, surprisingly, a decrease in n-3 PUFA (P < 0.001). Focusing on FA, which are supposed to have a beneficial or an adverse effect on human health, feeding increased concentrate did not increase the content of any cholesterol-increasing SFA in meat, but increased the n-6/n-3 ratio above 4 when more than 240 g of concentrate was fed per day.

Fatty acid profile of three adipose depots in seven Spanish breeds of suckling kids

Intramuscular, subcutaneous and kidney knob fat depot fatty acid profiles were studied in 104 male suckling kids from seven Spanish breeds: Blanca Andaluza, Blanca Celtibérica, Moncaína, Negra Serrana-Castiza, Pirenaica, Malagueña and Murciano-Granadina. Kids were raised in the traditional production system on mother's milk and slaughtered at around 7kg live weight. Differences were observed between dairy (Malagueña) and meat breeds (Blanca Andaluza, Blanca Celtibérica, Moncaína, Negra Serrana-Castiza, and Pirenaica). Malagueña showed higher monounsaturated and conjugated linoleic fatty acid levels than the other breeds. Highest percentages of saturated fatty acids were observed in meat breeds. For intramuscular fat depot, the range for desirable fatty acids was 66.16-72.27% was. The influence of breed on fatty acid profiles of intramuscular, subcutaneous and kidney knob fat depots studied was evident. Intramuscular fat depot is proposed as a differentiating factor between dairy and meat breed goat kids, but not between meat breed kids.

Effect of dietary supplementation with Acacia karroo leaves on fatty acid profiles and consumer sensory attributes of Xhosa lop-eared goats under artificial haemonchosis

The effect of Acacia karroo supplementation on fatty acid profiles and sensory attributes of Xhosa lop-eared goats meat was evaluated in 18 4-month-old goats exposed to a single dose of 6000 L3 Haemonchus contortus larvae. The goats were allotted into two groups: non-supplemented (NSP) and supplemented (AK). The AK goats received 200 g of fresh A. karroo leaves. At the end of the experiment, all the goats were slaughtered to determine the fatty acid profiles and sensory perceptions. Faecal larval counts decreased significantly in the AK group as the infection progressed, while it increased in the NSP group. At necropsy, the NSP group had significantly higher worm counts than the AK group. The AK group contained significantly higher (P < 0.05) amounts of intramuscular fat and had almost twice (P < 0.05) the total polyunsaturated fatty acids and polyunsaturated fatty acid/monounsaturated fatty acid ratio. Furthermore, the AK goats also had higher amounts (P < 0.05) of n-3. Mean sensory scores for juiciness and tenderness were superior in the AK goats (P < 0.05). In conclusion, A. karroo supplementation positively influenced the fatty acid composition and sensory attributes of chevon from goats infected with H. contortus.

Fatty acid composition of minced meat, longissimus muscle and omental fat from Small East African goats finished on different levels of concentrate supplementation

Effects of supplementing Small East African (SEA) goats with concentrate diets on fatty acids composition of minced meat, M. longissimus dorsi (LD) and omental fat were assessed using 23 animals (14.5 months old and 20.1 kg body weight). Goats were subjected to four levels of concentrate supplementation: ad libitum concentrate allowance (T100), 66% (T66), 33% (T33) and 0% (T0) of ad libitum concentrate allowance. All goats were slaughtered after 90 days of experimental period. Minced meat from concentrate-supplemented goats had higher (P<0.05) proportions of unsaturated fatty acids (UFA), monounsaturated fatty acids (MUFA) and desirable fatty acid (DFA) than that of non-supplemented ones (T0). Minced meat from T00 and T66 goats had similar proportions of polyunsaturated fatty acids (PUFA) and n-6 PUFA that were higher (P<0.05) than that of other dietary groups. There was limited variation in fatty acids composition of LD attributable to concentrate supplementation. Trans-vaccenic and linoleic acids were in higher (P<0.05) proportion in omental fat from concentrate-supplemented goats whereas margaric and arachidonic acids were in higher (P<0.05) proportion in omental fat from non-supplemented goats. Overall, LD was associated with PUFA, omental fat with saturated fatty acids (SFA), minced meat with MUFA. It is concluded that finishing SEA goats on concentrate diets will increase the proportion of DFA in meat from them. In addition, the proportion of PUFA in meat from such goats will peak at concentrate supplementation equivalent to 66% of their ad libitum intake. Consumers should avoid high intake of internal fat due to their richness in SFA.

Meat quality parameters of descendants by grading hybridization of Boer goat and Guanzhong Dairy goat

Chemical composition, cholesterol levels, fatty acid profile, meat taste, and quality parameters were evaluated in 48 buck kids from goats of the Guanzhong Dairy breed (Group G) and their crosses (Group F1: 1/2 Boermale symbolx1/2 Guanzhong Dairyfemale symbol; Group F2: 3/4 Boermale symbolx1/4 Guanzhong Dairyfemale symbol; Group F3: 7/8 Boermale symbolx1/8 Guanzhong Dairyfemale symbol) at different ages of slaughter (6, 8 and 10 months). Results indicated that grading hybridization (P<0.05) affected meat nutritive value. The muscle of hybrid goats had lower crude fat and cholesterol, higher crude protein, and greater proportion of C18:2 and C18:3 than that of Group G at each age. Group F1 goats had better (P<0.05) desirable fatty acid (DFA) and polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratios and greater (C18:0+C18:1/C16:0) ratios (P<0.01) than those of the other genotypes. Furthermore, the muscles of hybrid goats were tenderer and juicier compared to Group G. In all four groups, cholesterol levels increased (P<0.01), muscle color became redder (P<0.05) and tenderness decreased (P<0.05) with increasing age. The low level of lipids and cholesterol, good meat quality, and the higher ratio of unsaturated to SFA in Group F1 indicate better quality for human consumption.

The animal fat paradox and meat quality

The purpose of this paper is to address some of the paradoxical issues and perceptions regarding animal fats and the related effects on meat quality and consumer perceptions. Meat scientists have been studying carcass characteristics for many years and although the factors that influence the accumulation, distribution and composition of carcass fat in livestock have been extensively researched, the role, value and perceptions of animal fats in meat quality differ significantly in importance between producers, abattoirs, butchers, retailers and consumers. Fat and long-chain fatty acids, whether in adipose tissue or muscle, contribute to important aspects of meat quality and are central to the nutritional and sensory values of meat. In this review the nutritional value of fat, as well as the importance of fat in terms of carcass and meat quality will be highlighted. The 'quality' of meat depends greatly on the socio-demographic backgrounds of the consumer. The aim is to focus on the global importance of fat in the carcass to the producer, processor and consumer. There is currently no clear cut definition for fat quality because the acceptability and perceived quality of fat varies significantly in terms of quantity, colour, consistency and chemical composition in different species of livestock around the world. The association between animal fats and human health is critical and recommendations by health professionals range from excluding fats altogether to a moderate consumption of fats due to their essential role in the body. Recently the emphasis has shifted away from fat quantity to fat quality. Despite these recommendations and years of bad publicity in terms of the adverse affects of animal fats in human health, the livestock industry seems reluctant to shift its focus to fat quality rather than quantity. This approach may adversely affect future meat consumption by consumers who are becoming increasingly critical about the food they eat.

Intramuscular fatty acid profile of longissimus dorsi and semitendinosus muscle from Pateri goats fed under traditional feeding system of Sindh, Pakistan

The present study was undertaken to assess the intramuscular fatty acid composition of different muscles taken from male Pateri (n=15) goats, reared on naturally grown grasses, leaves and pods of Acacia nilotica and crushed cereal, under traditional way of feeding. Goats were slaughtered with an average weight of 68±7kg and age 12±1 month. The samples were taken from longissimus dorsi region (between the 12th and 13th rib) and distal region of semitendinosus muscle. Results of total fat content and fatty acids composition does not show significant (P>0.05) variation among muscles investigated. The fatty acid composition of muscles studied were primarily composed of oleic (31.50-33.38%), followed by palmitic acid (19.84-22.05%) and stearic acid (22.25-24.91%) respectively. Muscle tissue in general contained an average 51.13% of saturated fatty acids and 48.87% of unsaturated fatty acids. The mean conjugated linoleic acid was found 0.41%, 0.43% and 0.47% in ribeye and loin portion of longissimus dorsi muscle and distal region of semitendinosus muscle, respectively.